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Apple Cider Crisp

Apple Cider Crisp.png
Apple Cider Crisp.png

It makes a tasty dessert or a satifying breakfast! Julie Hasson, a cookbook author and private chef, joined us to share how to "bake" up an apple crisp in an electric pressure cooker (but you could also use the oven!).

For more great food information and delicious recipes, visit Julie's blog.

Apple Cider Crisp with Spiced Oatmeal Topping

This quick apple crisp has all of the wonderful flavors of spiced cider. A pressure cooker makes it super quick to make, and gives the soft oatmeal topping an almost caramelized flavor.

Serves 4

Filling:

  • 1/4 cup spiced apple cider
  • 1/4 cup lightly packed brown sugar
  • 2 tablespoons cornstarch
  • 2 large apples, cored and thinly sliced
  • 1/4 teaspoon ground cinnamon

Topping:

  • 1/4 cup Bob’s Red Mill Gluten-Free 1 to 1 Flour
  • 1/4 cup gluten-free oats
  • 1/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons melted coconut oil
  1. Lightly grease a 6-inch metal or ceramic baking pan. Bring 2 cups of water to a boil.
  2. Filling: In a medium bowl, whisk together the apple cider, brown sugar, and cornstarch, whisking until smooth. Stir in the apples, and cinnamon. Scoop the apples and sauce into the prepared pan, scraping any sauce left in the bowl over the apples. Lightly press the apples into the pan with your hand.
  3. Topping: In a small bowl, mix together the flour, oats, brown sugar, and cinnamon until well mixed. Pour the melted coconut oil on top, and using a fork, mix until crumbly and the flour mixture is moistened with the oil. Sprinkle the crumb topping over the apples.
  4. Take a large piece of foil and place it down on the counter. Put the pan of apples in the center, bringing the foil up around the sides. This will help keep water out of the crisp, and help you to lift it out of the pressure cooker when it’s done.
  5. Pour 1 1/2 cups boiling water into the insert pot of your Instant Pot or pressure cooker. Place a metal rack over the water. Carefully place your foil wrapped pan on top of the rack. Lock the lid to the pressure cooker and set for 12 minutes at high pressure. When the timer goes off, let the pressure naturally release for 5 minutes, then carefully turn the valve to vent and release the pressure using a long handled wooden spoon. Once the pressure is completely released, carefully remove the lid (so that it doesn’t drip hot steam on you or the crisp). Alternately bake the crisp in a preheated 350°F oven for 40 minutes, or until the apples are soft and the juices are thickened, and the topping is browned.
  6. Remove the crisp from the pressure cooker and set aside to cool. The juices will continue to thicken up if left to stand for 45 minutes or so.

Copyright © 2017 Julie Hasson

Gluten-Free, Nut-Free + Vegan